Tesco Food Officialさんのインスタグラム写真 - (Tesco Food OfficialInstagram)「The two most beautiful words in the English language... ‘stroganoff tonight?’ With big browned mushrooms and a fragrant 'oat fraîche' sauce, @DerekSarno has given classic strog a #PlantBased spin everyone can enjoy.⁣ ⁣ #MeatFreeMonday #Vegan⁣ ⁣ Ingredients⁣ 2 tbsp olive oil, plus 2 tsp⁣ 250g pack Tesco Finest forestière mushrooms, or chestnut mushrooms, quartered⁣ 125g pack Tesco Finest shiitake mushrooms, stems roughly chopped, caps thickly sliced⁣ 10g fresh thyme, leaves picked⁣ 1 onion, sliced into half-moons⁣ 4 garlic cloves, roughly chopped⁣ 1 vegetable stock pot, made up to 400ml⁣ 230ml unsweetened oat milk alternative, or any plant-based milk alternative⁣ 1 tbsp plain flour⁣ 120g Oatly creamy oat fraîche⁣ 1 tbsp soy sauce⁣ 1 tbsp Dijon mustard⁣ To serve⁣ 300g brown rice⁣ 360g pack curly kale, thick stalks discarded⁣ ⁣ Method⁣ 1. Heat 1 tbsp oil in a large, frying pan over medium-high heat. Add mushrooms in an even layer stirring occasionally for 8-10 mins until lightly browned. Add half the thyme leaves, season and cook for 30 secs. Transfer the mushrooms to a bowl; cover to keep warm and set aside.⁣ 2. Return the pan to the hob, reduce the heat to low and add 1 tbsp oil. Add onion and garlic and cook until softened. Add the stock, increase the heat to medium and simmer for 10 mins. Put the milk alternative and flour in a bowl and mix until smooth, then add to the pan. Simmer for 10 mins, stirring occasionally. Reduce the heat to low and stir in the oat fraîche, soy and mustard. Stir in three-quarters of the mushrooms. Remove from the heat and set aside.⁣ 3. Cook the rice and preheat the oven to gas 7, 220°C, fan 200°C. Arrange the kale on 2 baking trays and drizzle 1 tsp oil. Roast for 10 mins, toss, then roast for 5-10 mins.⁣ 4. Divide the rice between 4 bowls. Spoon over the sauce and top with the remaining mushrooms and thyme. Serve with the kale.」3月18日 22時10分